Extremely light Lager w/ some Columbus?
#21
Posted 16 May 2017 - 07:38 AM
#22
Posted 16 May 2017 - 07:40 AM
I like the Ca in that 50-60ppm range. It's supposed to provide nutrients for yeast health, promote clarity, etc. You can make that up with CaCl. Sulfate at 14 would work, IMO.
With such short notice to place an order, is there a common CaCL? Meaning does it come in the form of anything kitchen-wise etc? Canning ingredients for example?
#23
Posted 16 May 2017 - 07:55 AM
#24
Posted 16 May 2017 - 08:00 AM
FYI to you and Ken, this is the first time I'm "attempting" to massage my water.
#25
Posted 16 May 2017 - 08:07 AM
Same thing I use.Ball Pickle crisp is calcium chloride. Available in the canning section of the supermarket
#26
Posted 16 May 2017 - 08:31 AM
This one is extremely important to keep minerals low on. No hops or ale yeast flavors to hide flaws. I shoot for nothing that adds flavor other than malt. CaCl lends a nice softness to the mouthfeel.Thank you.
FYI to you and Ken, this is the first time I'm "attempting" to massage my water.
#27
Posted 16 May 2017 - 08:35 AM
I think that it's something that you eventually want to get comfortable with. It will not require night classes or any of that. It seems intimidating at first but once you know your own water (and your water is at a good starting point, IMO) and you know how you like to massage it for certain styles, it will make you confident that you have that part of brewing down. You just have to understand all of the players (Ca, Mg, Na, Cl, SO4, Bicarb, CaCl, CaS04, lactic acid, etc) and how they all interact and then how to apply that to the style you're making. I agree with Chils... you want the water for this style to be "soft" and you have to make sure that the mash pH, sparge pH and kettle pH start and remain in a good spot. I struggled mightily with these gold lagers for years and many, many gallons of dreadful beer were made. But now I can make American Lagers, helles, pilsners, etc. as well as any other style.Thank you.
FYI to you and Ken, this is the first time I'm "attempting" to massage my water.
#28
Posted 16 May 2017 - 08:41 AM
#29
Posted 16 May 2017 - 08:43 AM
I agree and I also take issue with some of the "stock" water profiles in BNW. I know that Martin put those together for ease of use but that YELLOW DRY profile with 100ppm of sulfate may be better for some sort of hoppy blonde ale or American Wheat as opposed to a helles or American lager.I'm glad you posted before brewing this. I think 100ppm of SO4 would make this beer suck heavily.
#30
Posted 16 May 2017 - 08:59 AM
#31
Posted 16 May 2017 - 09:29 AM
I agree and I also take issue with some of the "stock" water profiles in BNW. I know that Martin put those together for ease of use but that YELLOW DRY profile with 100ppm of sulfate may be better for some sort of hoppy blonde ale or American Wheat as opposed to a helles or American lager.
I never really noticed because most times I just create my own and do not bother with the stock profiles but I see American Lager, what I would put this beer in, comes in at 37 for SO4.
#32
Posted 16 May 2017 - 09:40 AM
I never really noticed because most times I just create my own and do not bother with the stock profiles but I see American Lager, what I would put this beer in, comes in at 37 for SO4.
agreed. I just do what I think looks good for the style.
#33
Posted 16 May 2017 - 10:07 AM
I never really noticed because most times I just create my own and do not bother with the stock profiles but I see American Lager, what I would put this beer in, comes in at 37 for SO4.
I plug American Lager into the spreadsheet and most of my numbers are perfect at 50% distilled but the Calcium is still very low. Hmmmmmm.
#34
Posted 16 May 2017 - 10:28 AM
That's okay. Boost it with CaCl, get to 50ppm or so and wash your hands. You totally got this.I plug American Lager into the spreadsheet and most of my numbers are perfect at 50% distilled but the Calcium is still very low. Hmmmmmm.
#35
Posted 16 May 2017 - 10:39 AM
That's okay. Boost it with CaCl, get to 50ppm or so and wash your hands. You totally got this.
Yes Sir.
#36
Posted 16 May 2017 - 05:54 PM
#37
Posted 16 May 2017 - 07:33 PM
It's funny, a few years ago I would scoff at a beer like this but today I see it as a challenge to make. I could also see enjoying something like this on a hot day doing yard work.
It's nice to have around for just that. Who cares if it's not a craft style. If you enjoy it then it's worth the effort of brewing it. Plus non-craft beer drinkers love being able to pull their own pints when you have them over or take a keg to a party. Just keep the line out of the sun. It was getting skunked in just a few minutes at my last party.
#38
Posted 17 May 2017 - 04:57 AM
#39
Posted 17 May 2017 - 05:50 AM
You, Chils and I are all on the same wavelength here. If I make an "American Lager" with pilsner, flaked corn, noble hops, etc., I guarantee you that it's not tasting like Bud Light or something. A helles should be considered a "craft" beer or at the very least it should be a style that deserves some accolades... it's tough to make consistently well and it's delicious. Ever since I started brewing I have wanted to make some nice, smooth, refreshing gold lagers that were 5%, maybe 25 IBUs, SRM 5, etc. that I would have on tap for those who think that beer needs to be gold or for whoever. When my Coors Light-drinking sisters, friends or neighbors come over and drink one of these beers of mine, they love it. The weather part is exactly right too. Sure I'll have a dark lager or a pale ale in the summer but a clear, gold beer is classic. Here anyway.Not sure why any handmade beer from 'we' the homebrewers would not be considered craft. I'd say it's absolutely craft considering the attention to detail and care put into its creation. It's going down on Sunday for me. This type of beer screams hot sun yard work and jumping in the pool.
#40
Posted 17 May 2017 - 05:52 AM
You, Chils and I are all on the same wavelength here. If I make an "American Lager" with pilsner, flaked corn, noble hops, etc., I guarantee you that it's not tasting like Bud Light or something. A helles should be considered a "craft" beer or at the very least it should be a style that deserves some accolades... it's tough to make consistently well and it's delicious. Ever since I started brewing I have wanted to make some nice, smooth, refreshing gold lagers that were 5%, maybe 25 IBUs, SRM 5, etc. that I would have on tap for those who think that beer needs to be gold or for whoever. When my Coors Light-drinking sisters, friends or neighbors come over and drink one of these beers of mine, they love it. The weather part is exactly right too. Sure I'll have a dark lager or a pale ale in the summer but a clear, gold beer is classic. Here anyway.
Hey, I never said it was not craft I feel left out
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